In the dizzying land of the Porto de Lobos plots, we recuperate the Brancellao varierty, which give way to a wine with an Atlantic personality, fresh and strong.
Porto de Lobos
RAW MATERIALS
D.O. Ribeira Sacra. Atlantic climate with continental influence.
Destemmed and crushed grapes, fermentation for 10 days with gentle pumping over, followed by a maceration of 8-10 days. Followed by malolactic fermentation and aging during 10 months in second and third use French oak barrels.
100% Brancellao grape
